Try this Pfeffernusse Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350° F. Line two baking sheets with parchment paper and set aside.
- In a bowl, combine flour, spices, and baking soda. Set aside.
- In a stand mixer, beat butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and anise extract until combined. With mixer on low speed, add flour mixture; beat until just combined. Stir in nuts.
- Scoop about a tablespoon of dough and roll into 1 1/4 inch balls. Place balls 1 1/2 inches apart on baking sheets. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer cookies to a wire rack to cool slightly, about 5 minutes.
- While they are cooling, prepare glaze. Whisk together 1/2 cup confectioner’s sugar, milk and vanilla.
- While cookies are still slightly warm, dip the tops in the glaze and then dip in confectioner’s sugar. Cool completely on wire racks and store in an airtight container.
Standard measurements omit how thoroughly aerating the butter and dark-brown sugar transforms the final density. Beating those fats with molasses on medium speed for three full minutes incorporates tiny air cells that baking soda expands inside the 350-degree Fahrenheit oven. Spices interact with acidic molasses to create the signature robust profile characteristic of these traditional drops. Overworking the flour after it enters the bowl develops excess gluten, resulting in a tough crumb rather than the desired tender interior. Portioning the dough into consistent 1 1/4 inch spheres ensures even baking across parchment-lined sheets during the 15-minute thermal phase. Watch for a firm exterior with subtle surface cracking before transferring the batch to a wire rack to rest for five minutes. Dipping the tops into the confectioner's sugar glaze while residual heat remains allows the liquid to bond cleanly without running down the sides. Storing finished batches inside an airtight container preserves moisture levels for up to one week.
